Biochemical composition and antioxidant activity of three extra virgin olive oils from the Irpinia Province, Southern Italy-Reference-Cited by-同舟云学术

Biochemical composition and antioxidant activity of three extra virgin olive oils from the Irpinia Province, Southern Italy

Published:2019-09-06 Issue:10 Volume:7 Page:3233-3243
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Fratianni Florinda¹^ORCID,Cozzolino Rosaria¹^ORCID,Martignetti Antonella¹,Malorni Livia¹^ORCID,d’Acierno Antonio¹^ORCID,De Feo Vincenzo²^ORCID,Cruz Adriano G.³^ORCID,Nazzaro Filomena¹^ORCID

Affiliation:

1. Istituto di Scienze dell’Alimentazione Consiglio Nazionale delle Ricerche (CNR‐ISA) Avellino Italy

2. Dipartimento di Farmacia Università degli Studi di Salerno Fisciano Italy

3. Departamento de Alimentos, Instituto Federal de Educação Ciencia e Tecnologia de Rio de Janeiro (IFRJ) Rio de Janeiro Brazil

Funder

Campania Regional Council, Italy

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1180

Reference36 articles.

1. Effect of fruit stone removal on the production of virgin olive oil volatile compounds

2. Use of a free radical method to evaluate antioxidant activity

3. Characterisation of volatile profile and sensory analysis of fresh-cut “Radicchio di Chioggia” stored in air or modified atmosphere

4. Assessment of volatile profile as potential marker of chilling injury of basil leaves during postharvest storage

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